Angel Kiss Cake (Beso de Ángel) is a light, fluffy, and delicately sweet Latin American-inspired dessert. It gets its name from its airy texture and heavenly flavor, often made with sponge cake, whipped cream, and fruit. Here’s a simple version you’ll love!
Ingredients
For the Sponge Cake:
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4 large eggs, separated
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½ cup (100g) sugar
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½ cup (60g) all-purpose flour
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¼ tsp baking powder
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1 tsp vanilla extract
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Pinch of salt
For the Filling & Topping:
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2 cups heavy cream, chilled
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 cup fresh strawberries or peaches, sliced (or tropical fruit like mango/pineapple)
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Shredded coconut or powdered sugar (for garnish)
Instructions
1. Bake the Sponge Cake:
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Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan.
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Whip egg whites + salt until stiff peaks form. Gradually add sugar until glossy.
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Add yolks + vanilla, folding gently.
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Sift flour + baking powder, fold into batter (don’t overmix).
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Bake 20-25 min until golden. Cool completely, then slice horizontally into 2 layers.
2. Whip the Cream:
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Beat heavy cream + powdered sugar + vanilla until stiff peaks form.
3. Assemble the Cake:
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Layer 1: Place bottom cake layer on a plate. Spread with ½ the whipped cream and fruit slices.
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Layer 2: Top with second cake layer, remaining cream, and more fruit.
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Garnish with shredded coconut or powdered sugar.
4. Chill & Serve:
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Refrigerate at least 2 hours before serving.
Variations:
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Tres Leches Style: Soak cake layers in a mix of evaporated milk, condensed milk, and heavy cream.
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Chocolate Twist: Add cocoa powder to the batter or drizzle with chocolate ganache.
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Tropical: Use mango, passion fruit, or coconut cream.
This cake is light as a kiss and perfect for birthdays, tea time, or summer gatherings! 😇🍓
Would you like a shortcut version using store-bought cake?